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Bread and butter pudding in a tin with raisins
115Total Time
40Prep Time
35Bake Time

Calorie conscious bread and butter pudding

10 Reviews

About the bake

Don't throw away your leftover, stale bread, instead use it to create a delicious and low calorie bread and butter pudding.

115Total Time
40Prep Time
35Bake Time


  1. Step 1:

    Grease a 1 litre pie dish with butter.

  2. Step 2:

    Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.

  3. Step 3:

    Arrange a layer of bread, butter-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon until you have used up all of the bread. Finish with a layer of bread, then set aside.

  4. Step 4:

    Gently warm the milk in a pan over a low heat to scalding point. Don't let it boil.

  5. Step 5:

    Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

  6. Step 6:

    Add the warm milk to the eggs and sugar and stir well, then strain the custard into a bowl.

  7. Step 7:

    Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.

  8. Step 8:

    Preheat the oven to 180°C (160°C fan, 350°F,gas mark 4).

  9. Step 9:

    Place the dish into the oven and bake for 30-35 minutes, or until the custard has set and the top is golden brown.


    • 25g Butter (unsalted) (softened)
    • 8 Bread (thin slices)
    • 50g Sultanas
    • 2 tsp Cinnamon
    • 350ml Milk (semi-skimmed)
    • 3 Egg(s) (free range)
    • 25g Half spoon granulated sugar
    •  Nutmeg (ground) (to taste)

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